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Biscuit and Gravy Pie

2 12 oz [340 gram] packages of Jimmy Dean sausage (I use one hot & one sage) [this is just a brand name type of spiced, minced meat. use anything similar if you can't get this. --- DM] 1 8 oz [220 gram] can of sliced mushrooms (or a like amount of sautéd) 3 to 5 scallions or half an onion 1 can Campbell's cream of mushroom soup (or a cream sauce) 3 cups of Bisquick (any biscuit recipe for these last three ingredients) 2/3 cup of milk 1 egg

Cook up and drain the sausage. Warm the scallions and the mushrooms in the skillet and then add the soup and the drained sausage. This is the `gravy'.

Combine the Bisquik, milk and egg. Roll 2/3 of this `biscuit' dough into the bottom of a 13 9 inch pan. Fill it up with `gravy' and then make four long strings with the 1/3 dough left and lay them on top. Cook at 350 F [175 C] for 20 minutes or until brown.

This treatment solves the age old problem of having left over gravy or left over biscuits! This is especially nice if one is having company overnight as it can be made the day before, kept in the refrigerator and quickly cooked for a filling breakfast. (Add another 10-15 minutes if the pie is refrigerated.)

Obviously any crumbly sausage gravy and any biscuit recipe will be work. Another variation I like is a meaty spaghetti sauce (and mozzarella cheese) with biscuit pie.

This is another of my favorite breakfasts. I'll be making up several trays for the morning after my Hogmanay party. They are always a hit with the meat eaters (and Russell makes pancakes for the rest).

VR: Gypsy Woman RL: Rowan Fairgrove e-mail: rowanf@cache.crc.ricoh.com



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Previous Page: The ``But wait! The pan's not big enough!'' Stir-Fry
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Jost.Krieger@rz.ruhr-uni-bochum.de
Fri Dec 17 12:40:15 MET 1993